Cut each chicken breast on a bias with a sharp chef s knife, making two slices out of each breast.,Season chicken all over with 1/2 teaspoon salt.,Spread the flour on a rimmed plate, then dredge chicken in flour and tap off excess.,Melt the butter and the olive oil in a large skillet over medium heat.,When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes.,______,When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into the skillet.,Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 5 minutes.,Sprinkle the dish with the provola and shredded basil.,Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.